Appendix B

Meat Charts

Illustration of the cuts of meat on poultry, including the breast, wing, leg, thigh, drumstick, tail, and their portions.

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Food Preparation Lab Manual for FSHN 1150 Copyright © 2025 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.